Barbecued jerk chicken with mango coriander salsa

  • 8 tbsp. vegetable oil
  • 1 onion, coarsely chopped
  • 2 spring onions, coarsely chopped
  • 1 tbsp. fresh ginger, grated
  • 3 cloves garlic, coarsely chopped
  • 1 tbsp. finely chopped fresh thyme
  • 2 tbsp. red wine vinegar
  • 1 tbsp. light brown sugar
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. freshly ground nutmeg
  • Pinch ground cloves
  • 1 tsp. ground allspice
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1 tsp. fresh lime juice
  • 4 chicken thighs, skin on, bone in
  • 4 drumsticks, skin on
  • For the mango coriander salsa
  • 2 mangoes, peeled and diced
  • 30g finely chopped red onion
  • 2 tbsp. chopped coriander
  • 3 tbsp. lime juice
  • 3 tbsp. fresh orange juice
  • Salt and freshly ground pepper
1) To make the jerk chicken: Puree all the ingredients, except the chicken, in a food processor until almost smooth.

2) Piece the chicken with a fork to make tiny holes. Place the chicken in a large shallow baking dish and rub the marinade into the chicken. Cover and refrigerate for 24 to 48 hours, depending on how intense you want the flavor to be.

3) Preheat barbecue. Barbecue chicken on each side for 5 to 6 minutes or until cooked through.

4) To make the salsa: Combine the mangoes, onion, coriander, lime juice, and orange juice in a bowl and gently mix. Season to taste with salt and pepper

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